Savory Stuffed Onions, Mushrooms, Sausage And Bell Peppers - cooking recipe

Ingredients

24 mushroom caps
3 large sweet onions, sliced 1/4 in thick
3 -4 sweet peppers or 3 -4 hot peppers, halved horizontally & seeded
1 cup grated parmesan cheese (optional) or 1 cup romano cheese (optional)
8 ounces cream cheese
3 -5 tablespoons melted butter
1 cup bulk sausage
1/2 cup celery
1 cup onion
oregano
basil
1/2 teaspoon poultry seasoning
salt
pepper, to taste
Basic stuffing
3 cups Italian style breadcrumbs
3 tablespoons olive oil
2 cups grated parmesan cheese or 2 cups romano cheese
1 tablespoon garlic powder
2 beaten eggs
water, enough to moisten

Preparation

Divide stuffing into three bowls.
In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
Saute a cup of minced onion in butter or cooking spray.
Saute a 1/2 cup of minced celery in a bit of butter or cooking spray.
Preheat oven to 350\u00b0F.
Stuffed Peppers: Add browned sausage, 1/3 cup sauteed onions, 1/2 tsp oregano and/or dried basil to 1/3 stuffing mixture.
Add 1 (8-ounce) package cream cheese, softened.
Mix well and stuff pepper halves.
Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
Stuffed Onions: Brush onions with olive oil.
Add 1/3 cup sauteed onions, 1/2 cup sauteed celery, 1/2 tsp poultry seasoning to 1/3 stuffing mix.
Top onion slices with a mound of stuffing and place on a baking sheet.
Drizzle a bit of butter on top and sprinkle w/ grated cheese.
Bake 20-25 minutes.
Stuffed mushrooms: Remove stems from mushrooms.
Chop stems fine.
Coat mushroom caps with oil and set aside.
Add 1/3 cup sauteed onions, and chopped mushroom stems to stuffing mixture.
Stuff caps with mixture.
Place mushrooms on baking sheet.
Drizzle tops with a bit of butter and a sprinkle of grated cheese.
Bake 20-25 minutes.